The Word on the Street on Sweets

Candied elements, hazelnuts, pistachio, passion fruit, and sorbets are emerging as the latest featured flavors in desserts according to Food Genius, a technology company that provides data and insights to the food industry. These dessert trends emerged from analyzing over 22 million menu items from July through September, 2013 at more than 330,000 restaurants across the United States.

QSR reports that pumpkin, cinnamon, and apples will also be big on dessert menus this fall. Cinnabon is offering a Salted Caramel Center of the Roll: bite-size pieces of the soft, gooey center of the classic cinnamon roll, topped with salted caramel frosting and served in eight ounce to-go cups. Einstein Bros. Bagels have introduced Pumpkin Bagel Clusters, a pull-apart dessert with pumpkin syrup and cinnamon sugar streusel, drizzled with cream cheese icing. Stevi B’s Pizza Buffet is promoting a Pumpkin Pie Pizza through social media and in-store merchandising.

Consumers’ appetite for dessert is on the rise according to research group Technomic. 40% of consumers said they eat dessert after a meal at least twice a week, up from the 36% who said the same in 2010.

It also looks like mini desserts are still a huge trend as restaurants try to deliver big flavor in a tiny package.

From “A La Carte.” Wisconsin Restaurateur 80.4 (2013): 4. Print.